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Ingredients
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Main Ingredients
Brown Butter Ponzu Sauce
Method
Preparation of Ingredients
- 1
Wash the shishito and aji blanco peppers thoroughly under cold water and pat dry with a kitchen towel.
- 2
Trim the stems of the shishito peppers if desired, leaving the aji blanco peppers whole.
Making the Brown Butter Ponzu Sauce
- 3
Brown the Butter
In a medium saucepan over medium heat, add the unsalted butter. Cook, stirring frequently, until the butter melts and begins to foam. Continue cooking until the butter turns a golden brown color and develops a nutty aroma, about 5-7 minutes.
- 4
Prepare the Sauce
Remove the saucepan from heat and let it cool slightly. Stir in soy sauce, yuzu juice, mirin, rice vinegar, sesame oil, and season with salt and black pepper to taste.
Grilling the Peppers
Serving
- 8
Drizzle the brown butter ponzu sauce generously over the grilled peppers before serving.
- 9
Serve warm as an appetizer or side dish.
